• Baked Salmon With Cherry Tomatoes and Fennel

    ready in: 30 minutes
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  • Extra-virgin olive oil, as needed
    4 skin-on salmon fillets, 5 to 6 ounces each
    1/2 teaspoon sea salt
    Freshly ground pepper, to taste
    1 small spring onion or 2 scallions, roots trimmed and discarded, remaining portions thinly sliced
    4 thin lemon slices
    24 small cherry tomatoes, halved
    8 thin slices fennel bulb
    4 thin, peeled, quarter-sized slices fresh ginger
    4 large, fresh basil leaves
    Preheat oven to 425 F. Cut 4 (12-inch) squares of heavy-duty aluminum foil, place shiny sides down on a work surface and brush some of the olive oil in center of each square.
    Brush flesh sides of each of the salmon fillets with olive oil and put a fillet, skin side down, on each foil square. Season fillets with the salt and pepper. Top each fillet with one-fourth of the onion, a lemon slice, a dozen tomato halves, 2 fennel slices, a ginger slice and a basil leaf, scattering ingredients over and around salmon. Bring edges of foil together and fold to seal packages securely.
    Place foil packages on a baking sheet and bake in preheated oven for 15 to 18 minutes. Unseal a package (be careful, as steam will be hot) to check for doneness. If necessary, reseal and return to oven for 1 to 2 minutes.
    Unseal packages. Transfer contents of each to shallow bowls, pouring any juices over fish.
    Makes 4 servings.
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